The Great Chai Experiment of 2012 (GCE2012)

This post is the first in a series of attempts to make an awesome chai tea.   I've had two exceptionally good cups of chai within the last week, and I'd like to see if I can recreate the experience in my own kitchen.  Here I will document the journey.

The qualities about the 2 cups I really liked: creamy, spicy, and rich; not watered down.  They were also both at Lebanese restaurants/cafes so that might have something to do with it.

The two major modifications to the recipes are: I'm using non-dairy milk and this tea which is locally distributed (from Boulder, CO) and chocolatey.

CHAI NUMBER ONE (8/16/12)

Ingredients:

• 1 1/2 cups water
• 1 1/2 cups vanilla almond milk
• 1 whole clove, lightly crushed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1 1/2 teaspoons fennel seeds, lightly crushed
• 3 whole cardamom pods, lightly crushed
• 2 1/2 tablespoons granulated sugar
• 1 1/2 tablespoons unflavored loose black tea (such as Darjeeling)

(Modified version of chow.com, reduced by 1/2 for 3 servings.)

Picture:

Chai Experiment #1

Comments:

• Probably should reduce the water/milk ratio if it's not whole cow's milk.
• Somehow forgot to do step two in the instructions.  Kind of nervous for the first time I guess. 
• Can't really taste the ginger.  Could maybe add more powdered ginger to make up for it not being fresh.
• Tea taste is a little strong -- 5 minutes is probably too much steeping for this tea.
• It is sweet, but this isn't necessarily bad.  Might want to reduce the sugar if using (sweetened) almond milk.
• The chocolate and vanilla tastes are good.

Rating (of 5):

• Jen: 2
• Luke: 3
• Ari: 3